Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It vinaigrette marinade for chicken commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinating is similar to brining, except that brining generally does not involve a significant amount of acid.
It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a means of food preservation, whereas marinating is usually only performed for a few hours to a day, generally as a means of enhancing the flavor of the food. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy. Often confused with marinating, macerating is a similar form of food preparation.
Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. According to the National Cancer Research Institute such substances present a heightened risk of cancer exposure. Marinades Add Flavor but Don’t Always Tenderize”.